Vegan Moussaka Recipe

Name: Vegan Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Layers; 2 -3 medium eggplants, peeled and sliced (1/2-inch slices); 1 medium butternut squash; 2 medium zucchini, thinly sliced; 3 medium potatoes, peeled and thinly sliced; 1/2 yellow pepper, sliced; 1/2 red pepper, sliced; 1/2 green pepper, sliced; feta, recipe (see below); Sauce; 1 small onion, white; 2 cloves garlic, minced; 1 tablespoon white wine vinegar (I used Red); 14 ounces canned tomatoes; 14 ounces lentils, drained; 1 tablespoon oregano, chopped; 2 tablespoons parsley, chopped; 1/2 teaspoon cinnamon; Bechamel; 3 tablespoons Earth Balance margarine; 3 tablespoons flour; 2 cups unsweetened soy milk; 1/2 teaspoon salt; 1 1/2 tablespoons ground flax seed (optional); feta; 1 lb firm tofu, drained; 1 1/2 cups water; 1/2 cup miso, light; 3 tablespoons white wine vinegar; 2 teaspoons salt

Servings: persons

Layers
2 -3 medium eggplants, peeled and sliced (1/2-inch slices)
1 medium butternut squash
2 medium zucchini, thinly sliced
3 medium potatoes, peeled and thinly sliced
1/2 yellow pepper, sliced
1/2 red pepper, sliced
1/2 green pepper, sliced
feta, recipe (see below)
Sauce
1 small onion, white
2 cloves garlic, minced
1 tablespoon white wine vinegar (I used Red)
14 ounces canned tomatoes
14 ounces lentils, drained
1 tablespoon oregano, chopped
2 tablespoons parsley, chopped
1/2 teaspoon cinnamon
Bechamel
3 tablespoons Earth Balance margarine
3 tablespoons flour
2 cups unsweetened soy milk
1/2 teaspoon salt
1 1/2 tablespoons ground flax seed (optional)
feta
1 lb firm tofu, drained
1 1/2 cups water
1/2 cup miso, light
3 tablespoons white wine vinegar
2 teaspoons salt

1
["1. Preheat oven at 400 degrees.", "2. Slice your eggplant, potatoes, squash and zucchini*.", "3. Sprinkle your eggplant with salt and layer and let drain in a colander for twenty-five minutes.", "4. Spray cooking spray or use oil or Earth Balance on the cooking sheets before spreading eggplant, potatoes, zucchini and squash.", "5. Bake for about 30 minutes; turn once.", "*don't bake the zucchini if you don't enjoy it super soft.", "6. Chop onions; saute & add garlic when onions are just about done.", "7. Add vinegar; reduce.", "8. Add tomatoes w juice.", "9. Add 1/2 can of lentils with about 1/2 the juice (or drain and use 1/2 can of water to reduce the sodium content).", "10. Add Oregano, parsley and cinnamon; simmer for about 15 minutes.", "Bechamel: (this takes practice -- ).", "11. Melt Earth Balance; stir in flour on medium heat.", "12. Keep stirring and add milk slowly; stir out the lumps.", "13. Set aside, and put on a lid (you don't want the sauce to thicken to much).", "14. Stir in ground flaxseed (Optional).", """Betta Feta Tofu"".", "* (instead of making this, I just crumble tofu in a bowl; add the vinegar, and miso, and stir).", "15. Cut tofu into 1"" cubes.", "16. Simmer in boiling water for about 5 minutes; drain.", "17. Whisk water, miso, vinegar and salt; combine with tofu in a container; stir and refrigerate.", "(Crumble tofu cubes and use in place of feta -- use within 2 weeks).", "Assembly time!", "14. Layer the potatoes in a casserole dish (suggested size: 9x13).", "15. Followed by eggplant, squash and zucchini.", "16. Add other vegetables if you used them.", "17. Pour most or all of the tomato/onion sauce over top with crumbled feta.", "18. Repeat the layers and sauce if there is any left.", "19. Pour the bechamel (may need to be reheated); sprinkle with vegan cheese if you so desire; (looks very nice with the minced red pepper & tofu crumble).", "20. Cover* & bake at 350u00b0 for an hour (remove cover for the last 15 minutes).", "* I am always too impatient to let the eggplants drain for 30 minutes beforehand, so I don't use a cover.", "Serve & Enjoy:).", "421 cal (15g fat, 55g carbs, 20g protein)."]

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Layers, 2 -3 medium eggplants, peeled and sliced (1/2-inch slices), 1 medium butternut squash, 2 medium zucchini, thinly sliced, and more.

Yes, Vegan Moussaka falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Moussaka

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